Three years on from the restaurant opening that launched a thousand taco trend pieces, the three-hour-plus wait times seem to have finally, finally eased at Grand Electric – now it’s more like two hours. The demand still runs as strong as the bourbon cocktails for the staple scrapple, pork belly and fried fish tacos – and justly so, since they’re still some of the city’s best, even in the face of all the imitators they’ve spawned. The partially covered backyard space doubles the tiny resto’s capacity, a boon for both patrons waiting for a spot and those downing citrusy-creamy ceviche and $4 bourbon specials out back.
Updated June 1, 2015
Now that ex-Black Hoof chef Colin Tooke's super-hot Parkdale taqueria has more than doubled in size with the addition of a 40-seat patio, scoring a no-reserve table should be twice as easy. Wrong! But show up at 6, get on the list and come back in an hour or so – no problemo. Friendly and efficient servers ensure the feeding frenzy never wanes.
Best: vibrantly spiced soft-shell tacos stuffed with sweet pulled pork belly topped with grilled pineapple salsa; shredded chicken kicked with árbol pepper and pickled red onion; deliciously braised beef cheeks dressed with buttery avocado and hellaciously hot jalapeños; fried slices of mild queso over roasted poblano peppers; Baja-style fish tacos with crisply deep-fried tilapia finished with radish and red onion lashed with crema and lime; shareable plates like chunky tuna ceviche piled high tostada-style on deep-fried tortillas; remarkably tender rings of deep-fried calamari drenched in a Sriracha-like hot sauce; Chicken Frito, a heap of marvellously messy deep-fried chicken parts doused in a five-alarm sauce thick with fresh coriander, brown sugar, chili pods and funky nam pla; to finish, Mason jars of key lime pudding.
Complete meals for $40 per person, including tax, tip and a cocktail. Average main $10. No reservations. Licensed. Access: one step at door, washrooms in basement.
Updated Feb 20, 2014